Ingredients
- Fry Light Cooking Spray
- 1kg skinless and boneless chicken thighs
- 2 tblsp olive oil
- 1 onion, thinly sliced
- 2 red peppers, sliced
- 2 garlic cloves, finely chopped
- 1 tblsp tomato puree
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 300ml chicken stock
- 3 red chillies, deseeded and finely chopped
- 1 tsp Tabasco sauce
- 100g baby spinach
Instructions
- Cut the chicken thighs into smaller pieces about 3cm each.
- Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over.
- Remove from the pan and set to one side.
- Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
- Once the onion is soft, add the garlic and fry for another couple of minutes.
- Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
- Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
- Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.
- Serve with rice.
Credit : http://mygoldenpear.com/
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